This week the Whole30 was second nature. We know what we can eat, we plan ahead for busy times, and we enjoy what we are eating. We don’t miss much. Wine has been replaced with tea and we both wake up refreshed and full of energy. We have been experiencing so many NSVs and we know that the past few weeks have done great things for our bodies, inside and out.
We do not experience a 3 o’clock slump because our energy is consistent now that it is not tied to sugar. This is huge for me because the kids need my attention and energy after their naps and I am no longer groggy or crabby, which is good for everyone. I can’t think of a time that I haven’t felt an afternoon lull. I thought it had to do with digesting lunch, but the reality was that it had to do with what I was eating. I am not getting more sleep at night, but the quality is way better since I don’t have sugar or alcohol in my system.
Reintroduction is on our minds. We aren’t totally sure what we should do yet. From previous experience, we know that we need to limit cheese in our diets. We like yogurt, so I think that will be one of our first to try. As for gluten, we’ve been cutting it out since the summer. There are some things that still have gluten in them, but they aren’t things we eat everyday. Many gluten free items use rice or corn instead, so we might need to try reintroducing those after dairy.
We are heading to Kansas to visit dear friends just two days after we finish, so we are going to try to make smart food choices and plan ahead. We know that we will be limited and we do plan to enjoy a few treats during the trip. Wine and beer will be reintroduced. Personally, I know beer only upsets my stomach (gluten?) so that’s a no for me. Wine has been hard ever since I had the boys. I literally sneeze after a sip of my favorite Cab Savs. More investigation to do, but wine will be coming back into my life in a moderate amount.
Soy is officially out of our lives. Nothing good comes from soy. We have become pros at reading labels and soy is in everything. This means we are committed to eating less pre-made or processed foods, which is healthier anyway. Beans are questionable. If they don’t bother our stomachs, then they can return, on occasion. We really only eat them with chili or in burrito bowls. They have some inflammatory properties so we will be investigating those further as well.
I have been loving It Starts with Food. I am learning so much. A big lesson for me is that I cannot out run my food choices with working out. Eating healthy is the secret. I have always been active and I find exercise to be stress relieving. In college, I felt like I could just eat whatever I wanted and just work out. Now, I know that is the wrong way to think. There is no way to work out enough to undo what I ate. This Whole30 has taught me that the food you eat will change your body. Obviously, we need to balance working out with eating right, but I’ve been amazed at the transformation we’ve seen without working out as much as we should.
When I started this I fully expected our weekly food budget to be higher. However, with no eating out, cooking fresh, and no processed items, our budget has been lower. Shipt has also been a game changer. No impulse buying. I get just what we need. I do two shopping requests each week. That way we can keep up with the fresh fruits and veggies that we love.
Doug and I are excited to be finished with the Whole30, but a little nervous that we will slide back into our old ways. We both are committing to certain things and plan to keep many of our meals pretty close to Whole30 compliant.
This is what we ate this week:
Monday: Pork and Apples
This was super easy and had great flavor. Sauteed red onions are a favorite!
Tuesday: Chicken Cacciatore from Whole30 Book
Wednesday: Roasted Tomato Soup by the WholeSmiths
Thursday: Lazy Kebabs
We ran out of time while making dinner so we skipped the skewers and just grilled everything instead. It was perfect!
Friday: Dinner OUT (!!) at the Acropolis
We finally ate at a restaurant! We were not in the mood to cook so we took a risk and went to dinner at the Acropolis. It was so temping to eat everything that wasn’t compliant, but we did really well. I had a Greek Salad with chicken (no feta) and Doug had kebabs and grilled veggies. Whole30 purists might freak out about this because we did not know what type of oil the food was cooked in, but we made the best choices possible and it was amazing!
Saturday: Chili from the Whole30 Book. Here are a few other options.
Chili is our new staple because it is an easy lunch option or a lazy dinner. Kid approved! You can play with your recipe a lot. This one had a red, yellow, and green pepper and I added sweet potatoes. I season with cumin, chili powder, cinnamon, onion power, garlic powder, and a few red pepper flakes. Two cans of diced tomatoes and tomato paste and you let it simmer. So easy!
Sunday: Bacon wrapped scallops and asparagus
Doug came home with scallops and bacon and made the most delicious dinner. He grilled a ton of chicken so we would have lots of options for lunches during the week. I also found little drummies and wings so Doug could feel like he was enjoying a football Sunday treat.
LaCroix has been our new obsession. I had liked them before but Doug though they were too bitter. He bought coconut and key lime. I was very skeptical. Let me tell you, they are both delicious! Dare I say that they even taste sweet? I guess your taste buds really change when you only consume naturally occurring sugar.
That’s it! One more week to go!